CN1305409C - Method for preparing sausage of seaweed - Google Patents
Method for preparing sausage of seaweed Download PDFInfo
- Publication number
- CN1305409C CN1305409C CNB2005100797448A CN200510079744A CN1305409C CN 1305409 C CN1305409 C CN 1305409C CN B2005100797448 A CNB2005100797448 A CN B2005100797448A CN 200510079744 A CN200510079744 A CN 200510079744A CN 1305409 C CN1305409 C CN 1305409C
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- China
- Prior art keywords
- seaweed
- sausage
- marine alga
- gruel
- meat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention relates to a method for preparing seaweed sausages. The method for preparing the seaweed sausage comprises the following steps: clean seaweed is steamed after cut up in order to obtain seaweed gruel; the seaweed gruel is cooled and is processed by taking sausage materials, such as raw lean meat, fat meat, common salt, starch, vegetable oil, distilled spirit, green Chinese onions, fresh ginger, spice powder, sodium nitrite and sausage casing as raw materials; raw seaweed sausage is prepared after meet is cut and ground into filling and after the seaweed sausage is filled, blocked into segments, dried in the sun or roasted and dried in air; the mature seaweed sausage is prepared after the raw seaweed sausage is fumigated for 50 to 90 minutes in a fumigation chamber at 75 to 85 DEG C. Because the sausage contains seaweed polysaccharide, the seaweed sausage has wide bioactivity which comprises the functions of resisting viruses and tumors and acting on growth factors and an immune system, and anticoagulant activity. In addition, because the sausage contains mannitol and sorbitol, the seaweed sausage has rich and reasonable nutritive value, and realizes industrial production for the seaweed sausage which has the advantages of low fat, low cholesterol and low calorie.
Description
Technical field
The present invention relates to the improvement of food kind, specifically is a kind of preparation method of sausage of seaweed, and the preparation method that it comprises sausage class and ham based food belongs to food processing technology field.
Background technology
The sausage food of prior art generally is divided into sausage food and ham based food.These bowel lavage based article food productions are with a long history, and particular care is given to selecting the ingredients, and processing is fastidious, good looking appearance, and of a great variety, its basic production technological process is: select materials, and------batching (pickling)---is recorded---baking (airing)---finished product in meat cutting.Material composition generally all contains pure meat, starch and condiment in the bowel lavage based article.Though these food are liked by people, because its fat is high, cholesterol is high, heat is high, can increase body inner cholesterol content, cause cardiovascular and cerebrovascular disease, influence psychosomatic health.At present, the algae culturing of China is already through developing into world's industry situation of unprecedented prosperity.Especially sea-tangle, be a kind of large edible brown algae, the herb of Zosteraceae plant Zostera marina (Laminaria japonica Aresch), it belongs to the sea-tangle (laminaria) of Phaeophyta (phaeophyta), Laminariales (laminariales), Laminariaceae (laminariceae); There is more than 50 to plant in this genus.And, in plant kingdom, have only to have natural sulfated polysaccharide in the algae.Seaweed polysaccharide sulfate is the peculiar class polysaccharide of marine alga.Seaweed polysaccharide sulfate has wide biological activity, comprise antiviral, antitumor, to the growth factor effect, to immune system effect and anticoagulating active etc.There are report algal polysaccharide sulfate and carragheen etc. to have anti-HIV-1 cytotoxic activity (CD4
+The T lymphocyte), can suppress HIV-1 to CD4
+The infection of lymphocytic series MT-4.Also have mannitol and D-sorbite in the seaweed plant, wherein mannitol has one fresh sweet taste.Not appearing in the newspapers, is the report of feedstock production bowel lavage with the marine alga.
Summary of the invention
The objective of the invention is to provide a kind of low fat, low cholesterol, sausage of seaweed low in calories and preparation method thereof.It is numerous that prepared sausage of seaweed will have a composition, and nutritive value is also high, and manufacturing process is easy.
The objective of the invention is to realize, developed a kind of preparation method of sausage of seaweed by following technical scheme.Described sausage of seaweed is the marine alga with cleaning, boiling after shredding and the marine alga gruel that obtains; This marine alga gruel is through cooling, again with the bowel lavage material: uncooked red meat, fat meat, salt, starch, vegetable oil, liquor, shallot, fresh ginger, spiced flour, natrium nitrosum and casing are raw material, through the meat cutting piece, the strand filling is mixed filling, records, and card joint dries or toasts, and is air-dry and make the raw product sausage of seaweed; Described raw product sausage of seaweed was fumigated 50-90 minute through 75-85 ℃ fumatorium again, promptly made cooked sausage of seaweed.
Described marine alga, it comprises marine algae: or be the 1. Larminaria (Laminaria) in (1) Phaeophyta (Phaeophyta), 2. undaria (Undaria), 3. Sargassum (Sargassum), the 4. sheep one-tenth frond in seedling stage of dish (Sargassum fusiforme) of dwelling; Or be 1. Porphyra (Porphyra), 2. Gelidium (Gelidium), 3. Gracilaria (Gracilaria), the 4. one-tenth frond in seedling stage of Eucheuma (Eucheuma) in (2) Rhodophyta (Rhodophyta); Or be in the 1. Ulva (Ulva) in (3) Chlorophyta (Chlorophyta) sea lettuce kind (Ulva lactuca) and hole sea lettuce kind (Ulva Pertusa), 2. small stream Lepidium (Prasiola), 3. loose Trentepohlia (Codium), 4. caulerpa belong to (Caulerpa) become the frond in seedling stage; Or be the one-tenth frond in seedling stage of the arthrospira genus (Arthrospira platensis) in (4) Cyanophyta (Arthrospira); Select the marine alga of the one-tenth frond in seedling stage of above one or more marine algaes as the water boiling.
Use the sausage of seaweed of method preparation of the present invention, it generally includes: uncooked red meat, fat meat, salt, starch, vegetable oil, liquor, shallot, fresh ginger, spiced flour, natrium nitrosum and casing.Described sausage of seaweed also contains the marine alga gruel, and this marine alga gruel with the rate of charge that uncooked red meat adds the fat meat sum is; 1: 2-20.
The invention has the advantages that: because described sausage of seaweed is a marine alga with cleaning, boiling after shredding and the marine alga gruel that obtains; This marine alga gruel is through cooling, again with the bowel lavage material of routine: uncooked red meat, fat meat, salt, starch, vegetable oil, liquor, shallot, fresh ginger, spiced flour, natrium nitrosum and casing are raw material, through the meat cutting piece of conventional technology, the strand filling is mixed filling, records, card joint dries, air-dry or baking, dries, air-dry and make the raw product sausage of seaweed; Described raw product sausage of seaweed was fumigated 50-90 minute through 75-85 ℃ fumatorium again, promptly made cooked sausage of seaweed.Prepared sausage of seaweed will have numerous algae components, and since marine alga in polysaccharide have wide biological activity, comprise antiviral, antitumor, to the growth factor effect, to immune system effect and anticoagulating active etc.Especially algal polysaccharide sulfate and carragheen etc. have anti-HIV-1 cytotoxic activity (CD4
+The T lymphocyte), can suppress HIV-1 to CD4
+The infection of lymphocytic series MT-4.Also have mannitol and D-sorbite in the seaweed plant, wherein mannitol has one fresh sweet taste, its nutritive value is both abundant, and is reasonable again, has realized the industrialization of low fat, low cholesterol, purpose sausage of seaweed low in calories.
The specific embodiment
Embodiments of the invention are as follows:
The preparation method of sausage of seaweed of the present invention is the marine alga with cleaning, boiling after shredding and the marine alga gruel that obtains; This marine alga gruel is through cooling, again with the bowel lavage material of routine: uncooked red meat, fat meat, salt, starch, vegetable oil, liquor, shallot, fresh ginger, spiced flour, natrium nitrosum and casing are raw material, through the meat cutting piece of conventional technology, the strand filling is mixed filling, records, card joint dries, air-dry or baking, dries, air-dry and make the raw product sausage of seaweed; Described raw product sausage of seaweed was fumigated 50-90 minute through 75-85 ℃ fumatorium again, promptly made cooked sausage of seaweed.Concrete technical recipe and processing technology see Table 1:
Table 1: sausage of seaweed is specifically filled a prescription and process conditions
| Marine alga digestion time (branch) | 10 | 25 | 18 | 20 | 16 | 60 | |
| Air-dry time (my god) | 3-6 | 4-5 | 5 | 2-5 | 4-5 | 3-5 | 5-7 |
| Dry the time (my god) | 2-3 | 2-3 | 3-7 | 45 | 40 | 45 | 3-5 |
| Stoving time (h) | 0.5 | 3.5 | |||||
| Fumigation time (h) | 1.5 | 10 | 24 |
Those of ordinary skill in the art can understand, and in protection scope of the present invention, makes amendment for the foregoing description, and it all is possible adding and replacing, and it does not all exceed protection scope of the present invention.
Claims (2)
1, a kind of preparation method of sausage of seaweed is characterized in that: described sausage of seaweed is that the hole sea lettuce, small stream dish, loose algae with cleaning becomes the marine alga in seedling stage with in the caulerpa one or more, boiling after shredding and the marine alga gruel that obtains; This marine alga gruel is through cooling, again with the bowel lavage material: uncooked red meat, fat meat, salt, starch, vegetable oil, liquor, shallot, fresh ginger, spiced flour, natrium nitrosum and casing are raw material, through the meat cutting piece, the strand filling is mixed filling, records, and the card joint dries or baking or air-dry, and makes the raw product sausage of seaweed; Described raw product sausage of seaweed,---fumatorium of 85 ℃ stifling 50---90 minutes, promptly makes cooked sausage of seaweed again through 75.
2, a kind of sausage of seaweed according to the described method preparation of claim 1, it is characterized in that: the described porose sea lettuce, small stream dish, loose algae of containing becomes the marine alga gruel of marine alga in seedling stage with in the caulerpa one or more, and the rotten rate of charge that adds the fat meat sum with uncooked red meat of wherein said marine alga is 1: 2---and 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100797448A CN1305409C (en) | 2005-06-28 | 2005-06-28 | Method for preparing sausage of seaweed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100797448A CN1305409C (en) | 2005-06-28 | 2005-06-28 | Method for preparing sausage of seaweed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1695498A CN1695498A (en) | 2005-11-16 |
| CN1305409C true CN1305409C (en) | 2007-03-21 |
Family
ID=35348514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100797448A Expired - Fee Related CN1305409C (en) | 2005-06-28 | 2005-06-28 | Method for preparing sausage of seaweed |
Country Status (1)
| Country | Link |
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| CN (1) | CN1305409C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496621B (en) * | 2008-02-01 | 2011-08-10 | 中国肉类食品综合研究中心 | Seaweed sausage suitable for diabetic and preparation method thereof |
| CN103704762A (en) * | 2013-12-20 | 2014-04-09 | 余贤祥 | Sea sedge pork sausage |
| CN107897745A (en) * | 2017-11-10 | 2018-04-13 | 天津市天宝楼食品研发有限公司 | Health-related sausage stuffed mainly with bean starch paste of low fat and preparation method thereof |
| CN107788431A (en) * | 2017-12-07 | 2018-03-13 | 烟台大宸食品有限公司 | A kind of nutrition intestines containing seaweed puree and preparation method thereof |
| CN112293685A (en) * | 2020-10-19 | 2021-02-02 | 东莞理工学院 | Chlorella pyrenoidosa nutrition-enriched sausage and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351845A (en) * | 2001-11-24 | 2002-06-05 | 程显峰 | Marine algae meat sausage product and its producing method |
-
2005
- 2005-06-28 CN CNB2005100797448A patent/CN1305409C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351845A (en) * | 2001-11-24 | 2002-06-05 | 程显峰 | Marine algae meat sausage product and its producing method |
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| Publication number | Publication date |
|---|---|
| CN1695498A (en) | 2005-11-16 |
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